Demethylmacrocin and process for its production

ABSTRACT

2&#39;&#34;-O-demethylmacrocin (DOMM) which has the formula: ##STR1## 20-dihydro-DOMM, 2&#39;&#34;-O-demethyllactenocin (DOML), 20-dihydro-DOML, specified acyl ester derivatives, and their acid addition salts are useful antibacterial agents.

SUMMARY OF THE INVENTION

This invention relates to 2'"-O-demethylmacrocin, a new macrolide antibiotic, and to its 20-dihydro derivative. 2'"-O-demethylmacrocin, which will be called demethylmacrocin or DOMM for convenience herein, has structure 1: ##STR2## Although no stereochemical assignments are indicated in the structures given herein, the stereochemistry of the compounds is identical to that of tylosin. The neutral sugars in structure 1 are mycarose and 6-deoxy-D-allose, and the amino-sugar in 1 is mycaminose.

The dihydro-derivative of DOMM, i.e. 20-dihydro-2'"-O-demethylmacrocin, will be called dihydro-DOMM for convenience herein.

Dihydro-DOMM has structure 2: ##STR3##

DOMM and dihydro-DOMM inhibit the growth of organisms which are pathogenic to animals. More specifically, DOMM and dihydro-DOMM are antibacterial agents which are especially active against gram-positive microorganisms and Mycoplasma species.

This invention also relates to 2'"-O-demethyllactenocin (DOML) and 20-dihydro-2'"-O-demethyllactenocin (dihydro-DOML) and to methods of preparing DOML and dihydro-DOML by mild acid hydrolysis of DOMM and dihydro-DOMM, respectively.

DOML has structure 3: ##STR4##

Dihydro-DOML has structure 4: ##STR5##

The hydroxyl groups of DOMM and dihydro-DOMM at the 2', 4", 3", 2'", 3'", 4'" and 3-positions can be esterified to form useful acyl ester derivatives. The hydroxyl groups of DOML and dihydro-DOML at the 2', 4', 2'", 3'", 4'" and 3-positions can be esterified to form useful acyl ester derivatives. In addition, dihydro-DOMM and dihydro-DOML can be esterified on the 20-hydroxyl group. Esterification of the 2'-hydroxyl group of DOMM and dihydro-DOMM is facile. The 2'- and 4'-hydroxyl groups of DOML and dihydro-DOML are readily esterified. Typical esters are those of a monocarboxylic acid or hemi-esters of a dicarboxylic acid having from 2 to 18 carbon atoms.

DOMM, dihydro-DOMM, DOML, dihydro-DOML, and their acyl ester derivatives are basic compounds which, when combined with acids, are converted to acid addition salts. These addition salts are also part of this invention. To simplify discussions of utility, the term "DOMM compound" is used and refers to DOMM, dihydro-DOMM, DOML, dihydro-DOML, a specified acyl ester derivative of these compounds, or a pharmaceutically acceptable acid addition salt of DOMM, dihydro-DOMM, DOML, dihydro-DOML or of their acyl ester derivatives.

This invention further relates to a new strain of Streptomyces fradiae, ATCC 31664, and to the method of producing DOMM or dihydro-DOMM by culturing this strain under submerged aerobic fermentation conditions until a substantial level of antibiotic activity is produced. DOMM or dihydro-DOMM can be extracted from basified broth filtrate with polar organic solvents, and can be further purified by extraction, adsorption and/or crystallization.

DESCRIPTION OF THE DRAWING

The infrared absorption spectrum of DOMM (free base) in chloroform is presented in the accompanying drawing.

DETAILED DESCRIPTION DOMM

The following paragraphs describe the properties of DOMM. The structure of DOMM is shown in formula 1.

DOMM is a white solid which crystallizes from acetone-water. DOMM softens at about 135°-140° C. and melts completely by about 160° C. Elemental analysis of DOMM indicates that it has the following approximate percentage composition: carbon, 59.5%; hydrogen, 8%; nitrogen, 2%; oxygen, 30.5%. DOMM has an empirical formula of C₄₄ H₇₃ NO₁₇ and a molecular weight of about 888 (887 as determined by mass spectrometry).

The infrared absorption spectrum of DOMM (free base) in chloroform is shown in the accompanying drawing. Observable absorption maxima occur at the following frequencies (cm⁻¹): 3679 (small), 3604 (shoulder), 3486 (broad), 3012 (shoulder), 2979 (intense), 2938 (intense), 2880 (shoulder), 2821 (shoulder), 2794 (v. small), 2735 (v. small), 1723 (intense), 1678 (medium), 1627 (small), 1593 (intense), 1477 (shoulder), 1459 (medium), 1409 (medium), 1373 (medium), 1333 (shoulder), 1316 (medium), 1273 (small), 1183 (shoulder), 1161 (intense), 1114 (medium), 1080 (intense), 1048 (intense), 1013 (medium), 996 (medium), 984 (shoulder), 960 (shoulder), 924 (v. small), 902 (small), 865 (v. small), and 841 (small).

The ultraviolet absorption spectrum of DOMM in neutral ethanol exhibits an absorption maximum at 283 nm (ε 22,500).

DOMM (free base) has the following specific rotation: [α]_(D) ²⁵ -39.69° (c 1, CH₃ OH).

Electrometric titration of DOMM in 66% aqueous dimethylformamide indicates the presence of a titratable group with a pK_(a) value of about 7.14.

DOMM is soluble in water and in most polar organic solvents, such as acetone, methanol, ethanol, chloroform, dimethylformamide and dimethyl sulfoxide. DOMM acid addition salts are more soluble in water than is DOMM base.

DOMM can be distinguished from tylosin by paper and thin-layer chromatography. The approximate Rf and Rx values of DOMM and tylosin are summarized in Tables 1 and 2. In Table 2 Rx value is the ratio of movement expressed relative to that of tylosin, which was given a value of 1.0. Bioautography with Bacillus subtilis was used for detection.

                  TABLE 1                                                          ______________________________________                                         Thin-Layer Chromatography of DOMM.sup.a                                                  Rf Value                                                             Compound    A.sup.b      B      C                                              ______________________________________                                         Tylosin     0.53         0.53   0.67                                           DOMM        0.05         0.44   0.44                                           ______________________________________                                          .sup.a Medium: Merck, Darmstadt  Silica Gel 60                                 .sup.b Solvent:                                                                A = ethyl acetate:diethylamine (96:4)                                          B = acetone:ethanol (2:1)                                                      C = chloroform:methanol (3:1)                                            

                  TABLE 2                                                          ______________________________________                                         Paper Chromatography of DOMM.sup.a                                                             Rx                                                             Compound          D.sup.b                                                                               E                                                     ______________________________________                                         Tylosin           1.0    1.0                                                   DOMM              0.17   0.88                                                  ______________________________________                                          .sup.a Paper: Whatman No. 1 treated with 0.75 M KH.sub.2 PO.sub.4 buffer       at pH 4.0 and dried                                                            .sup.b Solvent:                                                                D = ethyl acetate saturated with water                                         E = nbutanol saturated with water                                        

Dihydro-DOMM

The dihydro derivative of DOMM can be obtained by chemical reduction or by fermentation. When preparing dihydro-DOMM by chemical reduction, known procedures such as, for example, treating DOMM with an approximately stoichiometric amount of sodium borohydride in an alcoholic solvent, may be used. Dihydro-DOMM is also produced by the S. fradiae ATCC of this invention under controlled fermentation conditions.

DOML and Dihydro-DOML

This invention also relates to DOML (the compound of formula (3) and to dihydro-DOML (the compound of formula (4). This invention further relates to methods of preparing DOML and dihydro-DOML by mild acid hydrolysis of DOMM and dihydro-DOMM, respectively. Dihydro-DOML can also be prepared by (1) mild acid hydrolysis of DOMM to give DOML followed by (2) reduction of DOML to give dihydro-DOML. Mild acid hydrolysis conditions are known in the art. Appropriate solutions having a pH of about four or below can be used to accomplish the hydrolysis. Temperatures of about 20° to about 100° C. can be used in this method. The reaction time needed to carry out the hydrolysis varies, depending upon the pH of the reaction mixture and the temperature used. At higher pH levels the reaction rate is slower, and at higher temperatures the reaction rate is faster. At about pH 2 and at room temperature, the reaction time required is from about 6 to about 24 hours. The reaction is carried out by treating either DOMM or dihydro-DOMM with a mild acid solution for a time sufficient to effect removal of the mycarosyl group to give DOML or dihydro-DOML, respectively.

Alternatively, and sometimes preferably, DOML or dihydro-DOML can be prepared by treating DOMM or dihydro-DOMM in the fermentation broth in which it is produced, using mild acidic conditions as above described for a time sufficient to convert the DOMM or dihydro-DOMM to DOML or dihydro-DOML, respectively. DOML or dihydro-DOML thus prepared can be isolated from the fermentation broth using techniques known in the art.

Ester Derivatives

DOMM and dihydro-DOMM can be esterified at the 2', 4", 3", 2'", 3'", 4'" and 3-hydroxyl groups to give acyl ester derivatives by treatment with acylating agents using methods known in the art. DOML and dihydro-DOML can be esterified at the 2', 4', 2'", 3'", 4'" and 3-hydroxyl groups in a similar manner. In addition, dihydro-DOMM and dihydro-DOML can be esterified at the 20-position. Esterification of the 2'-hydroxyl group of DOMM and dihydro-DOMM is facile. The 2'- and 4'-hydroxyl groups of DOML and dihydro-DOML are readily esterified. Typical acylating agents include anhydrides, halides (usually in combination with a base or other acid scavenger) and active esters of organic acids. Acylation can also be achieved by using a mixture of an organic acid and a dehydrating agent such as N,N'-dicyclohexylcarbodiimide. Acylations can also be carried out enzymatically as described by Okamoto et al. in U.S. Pat. No. 4,092,473. Once formed, the acyl derivatives can be separated and purified by known techniques.

The 2'-monoester derivatives of DOMM and dihydro-DOMM can be prepared by selective esterification techniques generally known in the art, such as, for example, treatment of the antibiotic with a stoichiometric quantity (or a slight excess) of an acylating agent, such as an acyl anhydride, at from about 0° C. to about room temperature for from about 1 to about 24 hours until esterification is substantially complete. The 2'-monoester can be isolated from the reaction mixture by standard procedures such as extraction, chromatography and crystallization.

Useful esters are those of organic acids including aliphatic, cycloaliphatic, aryl, aralkyl, heterocyclic carboxylic, sulfonic and alkoxycarbonic acids of from 2 to 18 carbon atoms, and of inorganic acids, such as sulfuric and phosphoric acids.

Representative suitable esters include those derived from acids such as acetic, chloroacetic, propionic, butyric, isovaleric, alkoxycarbonic, stearic, cyclopropanecarboxylic, cyclohexanecarboxylic, β-cyclohexylpropionic, 1-adamantanecarboxylic, benzoic, phenylacetic, phenoxyacetic, mandelic and 2-thienyl-acetic acids, and alkyl-, aryl-, and aralkyl-sulfonic acids, the aryl- and aralkyl-acids optionally bearing substituents such as halogen, nitro, lower alkoxy and the like on the aromatic moiety. Suitable esters also include hemi-esters derived from dicarboxylic acids such as succinic, maleic, fumaric, malonic and phthalic acids.

Pharmaceutically acceptable ester derivatives are a preferred group. Other ester derivatives are useful, however, as intermediates.

Salts

DOMM, dihydro-DOMM, DOML, dihydro-DOML and their specified derivatives form acid addition salts. The acid addition salts of DOMM, dihydro-DOMM, DOML, dihydro-DOML and of their acyl derivatives are also part of this invention. Such salts are useful, for example, for separating, purifying and crystallizing DOMM, dihydro-DOMM, DOML, dihydro-DOML, and their acyl derivatives. In addition, the salts have an improved solubility in water.

Representative suitable salts include those salts formed by standard reactions with both organic and inorganic acids such as, for example, sulfuric, hydrochloric, phosphoric, acetic, succinic, citric, lactic, maleic, fumaric, palmitic, cholic, pamoic, mucic, D-glutamic, d-camphoric, glutaric, glycolic, phthalic, tartaric, formic, lauric, stearic, salicyclic, methanesulfonic, benzenesulfonic, sorbic, picric, benzoic, cinnamic and the like acids.

Pharmaceutically acceptable acid addition salts are an especially preferred group of salts of this invention. "Pharmaceutically acceptable" salts are salts in which the toxicity of the compounds as a whole toward warm-blooded animals is not increased relative to the non-salt form.

Preparation of OMT and Dihydro-OMT

This invention also provides additional methods of preparing 5-O-mycaminosyltylonolide (OMT) and 20-dihydro-5-O-mycaminosyltylonolide (dihydro-OMT). OMT and dihydro-OMT are described by Gorman et al. in U.S. Pat. No. 3,459,853. In U.S. Pat. No. 3,459,853, OMT and dihydro-OMT are prepared by removing the neutral sugars by controlled acid hydrolysis of tylosin, desmycosin, macrocin, and lacetenocin and their dihydro-derivatives. This invention provides new starting materials from which OMT and dihydro-OMT can be prepared. Thus, using the method described in U.S. Pat. No. 3,459,853, DOMM and DOML can be used to prepare OMT; and dihydro-DOMM and dihydro-DOML can be used to prepare dihydro-OMT.

Preparation of DOMM and Dihydro-DOMM by S. fradiae

DOMM and dihydro-DOMM are prepared by culturing a strain of Streptomyces fradiae which produces these compounds under submerged aerobic conditions in a suitable culture medium until substantial antibiotic activity is produced. As will be appreciated by those skilled in the art, DOMM is produced first in the fermentation process. Dihydro-DOMM is produced when the fermentation is carried out for a longer time, thus permitting the DOMM present to be reduced enzymatically.

The culture medium used to grow Streptomyces fradiae ATCC 31664 can be any one of a number of media. For economy in production, optimal yield, and ease of product isolation, however, certain culture media are preferred. Thus, for example, preferred carbon sources in large-scale fermentation include carbohydrates such as dextrin, glucose, starch, and corn meal, and oils such as soybean oil. Preferred nitrogen sources include corn meal, soybean meal, fish meal, amino acids and the like. Among the nutrient inorganic salts which can be incorporated in the culture media are the customary soluble salts capable of yielding iron, potassium, sodium, magnesium, calcium, ammonium, chloride, carbonate, sulfate, nitrate, and like ions.

Essential trace elements necessary for the growth and development of the organism should also be included in the culture medium. Such trace elements commonly occur as impurities in other constituents of the medium in amounts sufficient to meet the growth requirements of the organism. It may be necessary to add small amounts (i.e. 0.2 ml/L) of an antifoam agent such as polypropylene glycol (M.W. about 2000) to large-scale fermentation media if foaming becomes a problem.

For production of substantial quantities of DOMM or dihydro-DOMM, submerged aerobic fermentation in tanks is preferred. Small quantities of DOMM or dihydro-DOMM may be obtained by shake-flask culture. Because of the time lag in antibiotic production commonly associated with inoculation of large tanks with the spore form of the organism, it is preferable to use a vegetative inoculum. The vegetative inoculum is prepared by inoculating a small volume of culture medium with the spore form or mycelial fragments of the organism to obtain a fresh, actively growing culture of the organism. The vegetative inoculum is then transferred to a larger tank. The medium used for the vegetative inoculum can be the same as that used for larger fermentations, but other media can also be used.

S. fradiae ATCC 31664 can be grown at temperatures between about 10° and about 40° C. Optimum antibiotic production appears to occur at temperatures of about 28° C.

As is customary in aerobic submerged culture processes, sterile air is bubbled through the culture medium. For efficient antibiotic production the percent of air saturation for tank production should be about 30% or above (at 28° C. and one atmosphere of pressure).

Antibiotic production can be followed during the fermentation by testing samples of the broth against organisms known to be sensitive to these antibiotics. One useful assay organism is Staphylococcus aureus ATCC 9144. The bioassay is conveniently performed by an automated turbidometric method. In addition, antibiotic production can be readily monitored by ultraviolet (UV) absorption of the extracted broth. High-performance liquid chromatography with UV detection can also be used to monitor production [see, for example, J. H. Kennedy in J. Chromatographic Science, 16, 492-495 (1978)].

Following its production under submerged aerobic fermentation conditions, DOMM or dihydro-DOMM can be recovered from the fermentation medium by methods used in the fermentation art. Recovery of DOMM or dihydro-DOMM is accomplished by an initial filtration of the fermentation broth. The filtered broth can then be further purified to give the desired antibiotic. A variety of techniques may be used in this purification. A preferred technique for purification of the filtered broth involves adjusting the broth to about pH 9; extracting the broth with a suitable solvent such as ethyl acetate, amyl acetate, or methyl isobutyl ketone; extracting the organic phase with an aqueous acidic solution; and precipitating the antibiotic by making the aqueous extract basic. Further purification involves the use of extraction, adsorption and/or crystallization techniques.

The Microorganism

The new microorganism of this invention was obtained by chemical mutagenesis of a Streptomyces fradiae strain which produced tylosin. The microorganism obtained by mutagenesis produces only minimal amounts of tylosin, but produces DOMM as a major component.

For characterization purposes, the new organism was compared with Streptomyces fradiae strain M48-E 2724.1, a tylosin-producing strain derived from S. fradiae NRRL 2702. S. fradiae NRRL 2702 was disclosed by Hamill et al. in U.S. Pat. No. 3,178,341, issued Apr. 13, 1965. In the discussions herein the tylosin-producing S. fradiae M48-E 2724.1 culture will be called "E2724.1".

The new DOMM- and dihydro-DOMM-producing strain ATCC 31664 is also classified as a strain of Streptomyces fradiae. In characterizing this organism, the methods recommended for the International Streptomyces Project for the characterization of Streptomyces species have been followed [E. B. Shirling and D. Gottlieb, "Methods For Characterization of Streptomyces Species," Internal. Journal of Systematic Bacteriology, 16 (3), 313-340 (1966) ] along with certain supplementary tests. The following references to S. fradiae in the literature were consulted: (1) R. E. Buchanan and N. E. Gibbons, "Bergey's Manual of Determinative Bacteriology," 8th ed., The Williams and Wilkins Co., Baltimore, Md., 1974, p. 815; and (2) E. B. Shirling and D. Gottlieb, "Cooperative Description of Streptomyces. II. Species Description from First Study," Internal. Journal of Systematic Bacteriology, 18 (2), 118, (1968).

The following description of the DOMM-producing strain compares its characteristics with those of the tylosin-producing S. fradiae strain "E2724.1".

Characterization Of The Microorganism

The spore-chain morphology of the new strain and of the E2724.1 strain is in the Retinaculum-Apertum (RA) section. Hooks, loops, and irregular coils are short and generally not of a wide diameter. This is best observed on ISP#2 (yeast-malt extract agar) for the E2724.1 strain and on calcium malate agar for the new strain. The spore surface is smooth; the spore shape is spherical with an average size of 0.65 μM in diameter. The diameter range is from 0.61 to 0.71 μM.

The most obvious differences between these strains are seen in their cultural characteristics. The E2724.1 strain produces aerial mycelia fairly well on most media and is in the White color series. The DOMM-producing strain produces very little, if any, aerial mycelia. When present, it is in the White to Gray color series. The reverse sides of these colonies have no distinctive pigments produced. They are light to moderate yellow in color. Melanoid pigment production is negative¹.

A summary of the important similarities and differences between the E2724.1 strain and the DOMM-producing strain is given in Table 3.

                  TABLE 3                                                          ______________________________________                                         Comparison of Streptomyces fradiae E2724.1 and ATCC 31664                      Similarities        Differences                                                ______________________________________                                         Spore-chain morphology                                                                             Cultural characteristics                                   Spore-surface ornamentation                                                                        Carbon utilization                                         Spore size          Gelatin liquefaction                                       Lack of chromogenicity                                                                             NaCl tolerance                                             Lack of soluble pigments                                                                           pH range                                                   Growth in selected vegetative                                                                      Temperature range                                          media                                                                          Starch hydrolysis                                                              Negative skim milk reaction                                                    Nitrate reduction                                                              Catalase positive                                                              Phosphatase positive                                                           Urease negative                                                                Antiobiotic sensitivity                                                        pattern                                                                        ______________________________________                                    

The morphology and growth characteristics of the S. fradiae E2724.1 and ATCC 31664 strains are compared in Table 4. In the tables which follow the antibiotic sensitivities (Table 5), carbon utilization (Table 6) and miscellaneous physiological characteristics (Table 7) are compared.

                  TABLE 4                                                          ______________________________________                                         Growth Characteristics and Morphology                                                      E2724.1     ATCC 31664                                             ______________________________________                                         Sporophores       RA            RA                                             Spore chains      >10           >10                                            Spore surface.sup.1                                                                              smooth        smooth                                         Spore shape       spherical     spherical                                      ISP#2     G.sup.2 good          good                                                     R       87. m. yellow.sup.3                                                                          87. m. yellow                                            Am      good 263. white                                                                              trace                                                    Sp      none          none                                           ISP#3     G       poor          no growth                                                R       263. white    --                                                       Am      poor 263. white                                                                              --                                                       Sp      none          --                                             ISP#4     G       abundant      good                                                     R       87. m. yellow 87. m. yellow                                            Am      abundant 263. white                                                                          none                                                     Sp      none          none                                           ISP#5     G       good          good                                                     R       86.1. yellow  86.1 yellow                                              Am      good 92. y. white                                                                            none                                                     Sp      none          none                                           ISP#7     G       abundant      good                                                     R       87. m. yellow 87. m. yellow                                            Am      abundant 263. white                                                                          poor                                                     Sp      none          light brown                                    Bennet's  G       poor          no growth                                                R       90. gy. yellow                                                                               --                                                       Am      none          --                                                       Sp      none          --                                             Ca--malate                                                                               G       good          poor                                                     R       263. white    89. p. yellow                                            Am      good 263. white                                                                              poor 263. white                                          Sp      none          none                                           Czapek's  G       good          abundant                                                 R       87. m. yellow 87. m. yellow                                            Am      abundant 263. white                                                                          none                                                     Sp      none          none                                           Glucose-  G       no growth     no growth                                      asparagine                                                                               R       --            --                                                       Am      --            --                                                       Sp      --            --                                             Tomato paste-                                                                            G       abundant      good                                           oatmeal   R       92. y. white  87. m. yellow                                            Am      abundant 263. white                                                                          none                                                     Sp      none          none                                           ______________________________________                                          .sup.1 Sporesurface ornamentation was determined using a scanning electro      microscope.                                                                    .sup.2 G = Growth; R = Reverse or underside of colony; Am = Aerial             mycelium; Sp = soluble pigment                                                 .sup.3 Color names were assigned using the ISCCNBS color charts (K. L.         Kelly and D. B. Judd, "The ISCCNBS Centroid Color Charts Standard Sample       No. 2106," U.S. Dept. of Commerce, National Bureau of Standards,               Washington, D.C. 20234)                                                  

                  TABLE 5                                                          ______________________________________                                         Antibiotic Sensitivity.sup.a,b                                                                      Class             ATCC                                    Antibiotic Conc.     Compound   E2724.1                                                                               31664                                   ______________________________________                                         Chloramphenicol                                                                           30     μg  nitrophenyl                                                                             +      +                                                              compound                                              Erythromycin                                                                              15     μg  macrolide                                                                               tr     tr                                    Cephaloridine                                                                             30     μg  β-lactam                                                                           +      +                                     Lincomycin 2      μg  lincosaminide                                                                           -      -                                     Polymyxin B                                                                               300    units  peptide  tr     +                                     Streptomycin                                                                              10     μg  aminoglyco-                                                                             +      +                                                              side                                                  Tetracycline                                                                              30     μg  tetracycline                                                                            +      +                                     Vancomycin 30     μg  glycopeptide                                                                            +      +                                     ______________________________________                                          .sup.a Determined by using sensitivity discs padded onto seededagar            plates.                                                                        .sup.b - = resistance (no zones of inhibition)                                 + = sensitivity (zones of inhibition)                                          tr = trace of sensitivity                                                

                  TABLE 6                                                          ______________________________________                                         Carbon Utilization.sup.a,b                                                     Carbon Source    E2724.1  ATCC 31664                                           ______________________________________                                         Control: no carbon                                                                              -        -                                                    Control: Glucose +        +                                                    L-Arabinose      -        +                                                    D-Fructose       +        +                                                    D-Galactose      +        +                                                    i-Inositol       +        +                                                    D-Mannitol       -        +                                                    Raffinose        -        -                                                    Salicin          -        -                                                    Sucrose          +        +                                                    D-Xylose         +        +                                                    D-Rhamnose       -        +                                                    ______________________________________                                          .sup.a - = no utilization                                                      + = utilization                                                                .sup.b Determined on International Streptomyces Project (ISP)#2                (carbonutilization agar) basal medium to which filtersterilized carbon         sources were added to equal a final concentration of 1.0%. Plates were         incubated at 30° C. and observed after 7 and 12 days.             

                  TABLE 7                                                          ______________________________________                                         Miscellaneous Physiological Characteristics                                                     E2724.1                                                                               ATCC 31664                                             ______________________________________                                         ISP#1 (chromogenicity)                                                                            -        -                                                  ISP#6 (chromogenicity)                                                                            -        -                                                  ISP#7 (chromogenicity)                                                                            -        -.sup.1                                            Gelatin liquefaction                                                                              -        +                                                  Skim-milk reaction -        -                                                  pH growth range.sup.2,3                                                                           6.1-8.8  6.1-7.8                                            Temperature growth range.sup.2,4                                                                  10-37° C.                                                                        10-30° C.                                   NaCl tolerance.sup.2,5                                                                            8%       6%                                                 Starch hydrolysis.sup.6                                                                           +        +                                                  Nitrate reduction  +        +                                                  Catalase.sup.7     +        +                                                  Phosphatase.sup.7  +        +                                                  Urease.sup.7       -        -                                                  ______________________________________                                          .sup.1 Small amount of light brown pigment observed at the top of the          slant, but not distinct enough to be considered melanoid pigmentation          .sup.2 On ISP#2 (yeast extractmalt extract agar) medium; incubated 7 days      .sup.3 Determined using the following buffers at a concentration of 0.05       M: citric acid, pH 3, 4, 5; 2(N--morpholino)ethanesulfonic acid, pH 6;         3(N--morpholino)propanesulfonic acid, pH 7;                                    N--2hydroxyethylpiperazine-N'--2ethanesulfonic acid, pH 8;                     2amino-2-(hydroxymethyl)-1,3-propane-diol, pH 9;                               3cyclohexylamino-1,1-propanesulfonic acid, pH 10, 11. The pH of the agar       after seven days'  incubation was taken as the correct value since some o      the buffers failed to hold their adjusted pH. Buffer toxicity was tested       by adjusting all the buffers to pH 7.0 and determining growth. No toxicit      was noted.                                                                     .sup.4 Tested at 5, 10, 15, 20, 25, 30, 37, 40, 45, 50 and 55° C.       .sup.5 Measured by adding NaCl to the agar to equal: 0, 2, 4, 6, 8, 10 an      12% NaCl by weight                                                             .sup.6 Starch hydrolysis was determined by testing for the presence of         starch with iodine on ISP#4 (inorganic saltsstarch agar) plates                .sup.7 The methods of Blazevic and Ederer were followed for the enzyme         assays (D. J. Blazevic and G. M. Ederer, "Principles of Biochemical Tests      in Diagnostic Microbiolobgy," John Wiley and Sons, New York, N. Y., 1975)                                                                               

Based on the foregoing characteristics the DOMM- and dihydro-DOMM-producing organism, ATCC 31664, is classified as a new strain of Streptomyces fradiae. This culture has been deposited and made part of the stock culture collection of The American Type Culture Collection, 12301 Parklawn Dr., Rockville, Md. 20852, from which it is available to the public under the accession number ATCC 31664.

As is the case with other organisms, the characteristics of Streptomyces fradiae ATCC 31664 are subject to variation. For example, recombinants, variants or mutants of the ATCC 31664 strain may be obtained by treatment with various known physical and chemical mutagens, such as ultraviolet rays, X-rays, gamma rays, and N-methyl-N'-nitro-N-nitrosoguanidine. All natural and induced variants, mutants and recombinants of Streptomyces fradiae ATCC 31664 which retain the characteristic of production of DOMM may be used in this invention.

Activity of DOMM Compounds

The DOMM compounds inhibit the growth of pathogenic bacteria, especially gram-positive bacteria and Mycoplasma species. Table 8 summarizes the minimal inhibitory concentrations (MIC), as measured by standard agar-dilution assays, at which DOMM (free base) inhibits certain bacteria.

                  TABLE 8                                                          ______________________________________                                         In Vitro Activity of DOMM Free Base                                            Organism             MIC (μg/ml)                                            ______________________________________                                         Streptococcus pyogenes C203                                                                         0.25                                                      Streptococcus pneumoniae Park I                                                                     0.25                                                      Streptococcus sp. (Group D) 282                                                                     4.0                                                       Pasteurella multocida                                                                               12.5                                                      Pasteurella hemolytica                                                                              50.0                                                      Mycoplasma gallisepticum                                                                            0.78                                                      Mycoplasma hyopneumoniae                                                                            0.78                                                      Mycoplasma hyorhinis 3.12                                                      ______________________________________                                    

The DOMM compounds have shown in vivo antimicrobial activity against experimental bacterial infections. When two doses of test compound were administered to mice in experimental infections, the activity observed was measured as an ED₅₀ value [effective dose in mg/kg to protect 50% of the test animals: see Warren Wick, et al., J. Bacteriol. 81, 233-235 (1961)]. The ED₅₀ values observed for DOMM are given in Table 9.

                  TABLE 9                                                          ______________________________________                                         Subcutaneous ED.sub.50 Values (mg/kg × 2) of DOMM                        Streptococcus                                                                               Streptococcus Staphylococcus                                      pyogenes C203.sup.a                                                                          pneumoniae Park I.sup.b                                                                      aureus 3055.sup.c                                  ______________________________________                                         1.1          37.5          3.8                                                 ______________________________________                                          .sup.a Bacterial challenge (× LD.sub.50) = 133                           .sup.b Bacterial challenge (× LD.sub.50) = 41.2                          .sup.c Bacterial challenge (× LD.sub.50) = 139                     

In order to illustrate more fully the operation of this invention, the following examples are provided:

EXAMPLE 1

A. Shake-flask Fermentation of DOMM

A lyophilized pellet of Streptomyces fradiae ATCC 31664 is dispersed in 1-2 ml of sterilized water. A portion of this solution (0.5 ml) is used to inoculate a vegetative medium (150 ml) having the following composition:

    ______________________________________                                         Ingredient       Amount (%)                                                    ______________________________________                                         Corn steep liquor                                                                               1.0                                                           Yeast extract    0.5                                                           Soybean grits    0.5                                                           CaCO.sub.3       0.3                                                           Soybean oil (crude)                                                                             0.45                                                          Deionized water  97.25                                                         ______________________________________                                    

Alternatively, a vegetative culture of S. fradiae ATCC 31664 preserved, in 1-ml volumes, in liquid nitrogen is rapidly thawed and used to inoculate the vegetative medium. The inoculated vegetative medium is incubated in a 500-ml Erlenmeyer flask at 29° C. for about 48 hours on a closed-box shaker at 300 rpm.

This incubated vegetative medium (0.5 ml) is used to inoculate 7 ml of a production medium having the following composition:

    ______________________________________                                         Ingredient       Amount (%)                                                    ______________________________________                                         Beet molasses    2.0                                                           Corn meal        1.5                                                           Fish meal        0.9                                                           Corn gluten      0.9                                                           NaCl             0.1                                                           (NH.sub.4).sub.2 HPO.sub.4                                                                      0.04                                                          CaCO.sub.3       0.2                                                           Soybean oil (crude)                                                                             3.0                                                           Deionized water  91.36                                                         ______________________________________                                    

The inoculated fermentation medium is incubated in a 50-ml bottle at 29° C. for about 6 days on a closed-box shaker at 300 rpm.

B. Tank Fermentation of DOMM

In order to provide a larger volume of inoculum, 60 ml of incubated vegetative medium, prepared in a manner similar to that described in section A, is used to inoculate 40 liters of a second-stage vegetative growth medium having the following composition:

    ______________________________________                                         Ingredient       Amount (%)                                                    ______________________________________                                         Corn steep liquor                                                                               1.0                                                           Soybean meal     0.5                                                           Yeast extract    0.5                                                           CaCO.sub.3       0.3                                                           Soybean oil (crude)                                                                             0.5                                                           Lecithin (crude) 0.015                                                         Water            97.185                                                        ______________________________________                                          Adjust pH to 8.5 with 50% NaOH solution.                                 

This second-stage vegetative medium is incubated in a 68-liter tank for about 40 hours at 29° C., with adequate aeration and agitation.

Incubated second-stage medium (4 L) is used to inoculate 44 liters of sterile production medium having the following composition:

    ______________________________________                                         Ingredient       Amount (%)                                                    ______________________________________                                         Fish meal        0.875                                                         Corn meal        1.5                                                           Corn gluten      0.875                                                         CaCO.sub.3       0.2                                                           NaCl             0.1                                                           (NH.sub.4).sub.2 HPO.sub.4                                                                      0.04                                                          Beet molasses    2.0                                                           Soybean oil (crude)                                                                             3.0                                                           Lecithin         0.09                                                          Water            91.32                                                         ______________________________________                                          Adjust pH to 7.2 with 50% NaOH solution.                                 

The inoculated production medium is allowed to ferment in a 68-liter tank for about four days at a temperature of 28° C. The fermentation medium is aerated with sterile air to keep the dissolved oxygen level between about 30% and 50% and is stirred with conventional agitators at about 250 rpm.

EXAMPLE 2 Isolation of DOMM

Fermentation broth (38 L), obtained as described in Example 1, is filtered with the use of a filter aid. The mycelial cake is washed with water; this water wash is added to the filtrate.

The pH of the filtrate is adjusted to 9.1, using a 25% aqueous solution of sodium hydroxide. The filtrate is extracted twice with ethyl acetate (9 and 5 L). Deionized water (3500 ml) is added to the ethyl acetate extract. The pH of this solution is adjusted to about pH 4.1, using a 28% phosphoric acid solution (2 parts water to one part concentrated phosphoric acid). After extraction, the aqueous phase is separated. The ethyl acetate extract is extracted again with water (3500 ml) using this procedure. The two aqueous extracts are combined.

The combined aqueous extracts are adjusted to pH 8.5 with sodium hydroxide and are extracted twice with chloroform (3000- and 1200-ml portions). The chloroform extracts are dried under vacuum to give about 40 g of crude DOMM base. This is purified by crystallization from water-acetone to give about 30 g of DOMM base.

EXAMPLE 3 Preparation of DOML

DOMM, prepared as described in Example 2, is dissolved in a dilute hydrochloric acid solution (HCl added to water until the pH of the solution is 1.8). The resulting solution is allowed to stand for about eight hours at room temperature and then is adjusted to pH 9.0 by the addition of sodium hydroxide. This basic solution is extracted with ethyl acetate, dichloromethane or chloroform. The extract is dried under vacuum to give DOML base (softens at 115°-120° C. and melts at about 134°-140° C.).

EXAMPLE 4 Preparation of Dihydro-DOMM

DOMM (50 mg), prepared as described in Example 2, is dissolved in an aqueous isopropyl alcohol solution (approximately 40%; 25 ml). Sodium borohydride (20 mg) is dissolved in a 30% aqueous isopropyl alcohol solution (10 ml). The NaBH₄ solution (1 ml) is added to the solution containing the DOMM. The resulting mixture is stirred for 5 minutes, is adjusted to pH 7.5 with phosphoric acid, and is concentrated under vacuum to remove the isopropyl alcohol. Water is added to the resulting aqueous concentrate to give a volume of 25 ml; chloroform (50 ml) is added. The pH of the aqueous phase is adjusted to 7.5. After extraction, the chloroform is separated and evaporated to dryness under vacuum to give dihydro-DOMM.

EXAMPLE 5 Preparation of Dihydro-DOML

Dihydro-DOMM, prepared as described in Example 4, is treated in the manner described in Example 3 to give dihydro-DOML.

EXAMPLE 6 Alternative Preparation of DOML

DOML is prepared from DOMM by treating the DOMM in the fermentation broth in which it is produced with mild acid as described in Example 3. Isolation of DOML is accomplished by a procedure similar to that described for DOMM in Example 2.

EXAMPLE 7 Alternative Preparation of Dihydro-DOML

DOML, obtained as described in Example 3, is reduced using the procedure described in Example 4 to give dihydro-DOML.

EXAMPLE 8 2'-O-Propionyl-DOMM

DOMM is dissolved in acetone and treated with 1.2 equivalents of propionic anhydride at room temperature for about six hours to give 2'-O-propionyl-DOMM.

EXAMPLES 9-11

2'-O-Isovaleryl-DOMM, prepared according to the procedure of Example 8, but using isovaleric anhydride.

2'-O-Benzoyl-DOMM, prepared according to the procedure of Example 8 but using benzoic anhydride.

2'-O-(n-Butyryl)DOMM, prepared according to the procedure of Example 8, but using n-butyric anhydride.

EXAMPLE 12 2',4'-Di-O-Propionyl-DOML

DOML is dissolved in acetone and treated with slightly more than two equivalents of propionic anhydride at room temperature for about six hours to give 2',4'-di-O-propionyl-DOML.

EXAMPLES 13-15

2',4'-Di-O-isovaleryl-DOML, prepared according to the method of Example 12, but using isovaleric anhydride.

2',4'-Di-O-benzoyl-DOML, prepared according to the method of Example 12, abut using benzoic anhydride.

2',4'-Di-O-(n-butyryl)DOML, prepared according to the method of Example 12, but using n-butyric anhydride. 

We claim:
 1. The method of producing 2'''-O-demethylmacrocin and 20-dihydro-2'''-O-demethylmacrocin which comprises cultivating bacteria having the identifying taxonomic characteristics of Streptomyces fradiae ATCC 31664 and capable of producing 2'''-O-demethylmacrocin in recoverable amounts in a culture medium containing assimilable sources of carbon, nitrogen, and inorganic salts under submerged aerobic fermentation conditions until a substantial amount of antibiotic activity is produced.
 2. The method of claim 1 which comprises cultivating Streptomyces fradiae ATCC
 31664. 3. The method of claim 1 or 2 which includes the additional step of isolating 2'''-O-demethylmacrocin.
 4. The method of claim 1 or 2 which includes the additional step of isolating 20-dihydro-2'''-O-demethylmacrocin.
 5. A biologically pure culture of bacteria having the identifying taxonomic characteristics of Streptomyces fradiae ATCC 31664 and capable of producing 2'''-O-demethylmacrocin in recoverable amounts.
 6. The culture of claim 5 wherein the microorganism is Streptomyces fradiae ATCC
 31664. 